Steel cut oats are great with soy, but they are also delicious made just with water.

I also wanted to mention that lately I have been cooking this without a lid, which seems to make it less messy. I did adjust the ratio of liquid to oats though, about 4 1/2 cup of liquid to 1 cup of oats, to make up for any evaporation. Once cooked, I turn off the heat and then cover and let sit for about 5 minutes or so.

thank you for that tip. this is delicious however it constantly sticks and evaporates even almost burning. i will try it now with your adjustment. and i must admist it seems to always boil over. ok now tomorrow it will be better i am sure thanks to your tip. i love cooking with you and this site is wonderful

I have been making this with water for years (maybe my Scottish heritage?)
I had problems with boiling over and timing until I changed up the process a bit: Now I 1) bring the water to a boil in a kettle, 2) toast the oats in a little oil - I use olive oil, then add the boiling water to the oats (I do this over the sink to catch any splatters). Then cook on low setting for 30 minutes. I guess this would also work with the soy milk.